Servings: 6
Prep Time: 25 Min.
Cook Time: 5 Min.

+ 1 large head Boston lettuce
+ 1 small onion, cut into ½-in. dice (divided)
+ 1/2 jalapeno pepper, seeded and finely chopped
+ 1 Tbsp. grated fresh ginger
+ 1 lime, juiced
+ 1 Tbsp. low sodium soy sauce
+ 7 1/2 tsp. olive oil (divided)
+ 1 Tbsp. maple syrup
+ 2 tsp. dried leaf thyme
+ 1-1/2 tsp. ground allspice
+ 1/4 tsp. cayenne pepper
+ 3/4 tsp. ground nutmeg
+ 1/4 tsp. ground cinnamon
+ 12 oz. oyster mushrooms, cut into bite-sized pieces
+ 4 oz. button mushrooms, halved
+ Papaya Salsa (see below)

1. Remove 6 large lettuce leaves and set aside. Coarsely chop enough of the remaining lettuce to make 1-1/2 c.; set aside.
2. Place half the diced onion, half of the jalapeno, ginger, lime juice, soy sauce, 1 Tbsp. olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender. Puree until well combined. Set aside.
3. Heat remaining 4 1/2 tsp. olive oil in a large skillet over medium high heat. Add mushrooms, remaining onion and jalapeño; cook 2-3 min., turning often with a spatula. Stir in the onion and pepper puree and cook for 1-2 min. or until fragrant.
4. Arrange lettuce leaves on large serving platter. Top each with about 1/4 c. lettuce, 1 Tbsp. papaya salsa (recipe follows) and about 1/4 c. mushroom filling.

Papaya Salsa
* 1 large papaya, peeled, seeded and coarsely chopped
* 1 Tbsp. chopped red onion
* 1 Tbsp. chopped red bell pepper
* 1 Tbsp. chopped green bell pepper
* 1/2 jalapeno pepper, seeded and finely chopped
* 1 tsp. chopped fresh cilantro
* 1 tsp. fresh lime juice
* 2 tsp. fresh orange juice
* 1/4 tsp. dry red pepper flakes

1. Place ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.

* Nutrition Facts are for 1 wrap and 1/2 c. filling.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 178;   Total Fat: 7g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 29g;   Fiber: 6g;   Protein: 4g;   Sodium: 118mg;